Become a subscriber and view posts without restrictions.
Buttery croissants from Williams-Sonoma are one of the simple luxuries I enjoy on Sunday mornings with the paper and a cup of hot lavender tea from Beecrowbee. However, just this past weekend, my weekend ritual became even more scrumptious.
May I introduce apricot butter.
As simple as it sounds, Barefoot Contessa’s recipe of equal parts unsalted butter to quality apricot preserves with a dash of salt mixed in an electric mixer with knock you backwards with delight. And the best part, if apricots aren’t your flavor of choice, choose another fruit – blueberry, strawberry, you name it, the recipe still works.
from Barefoot Contessa
- 1/2 cup unsalted butter
- 1/2 cup apricot preserves
- 1/8 tsp salt
1. Using an electric mixer with a paddle attachment mix all three ingredients together until blended. You will still have chunks of apricot when you are finished. Using a spatula, place butter into a dish or container, and place what is leftover into the refrigerator.
Oh, and if you live in an area where you aren’t able to purchase freshly baked croissants like myself, do what I do and order Williams-Sonoma box of 15 frozen croissants for $39.95, keep them in your freezer and place out the night before how many you want in the morning. In the morning brush them with egg white and place in the oven at 375 degrees for 15-18 minutes. They are delicious and the next best thing to your favorite boulangerie or patisserie.